2 c. crushed graham crackers
2/3 stick butter
1 sm. (3 oz. pkg.) lemon Jello
1 c. boiling water
12 oz. cream cheese
1 1/4 c. sugar
16 oz. container Cool Whip

Mix crumbs and butter and press into 9 x 13 pan. Dissolve Jello in boiling water. Let cool until slightly jelled. Beat together the cream cheese and sugar and mix into the slightly jelled Jello. Fold Cool Whip into the cheese Jello mixture. Pour over the crumb crust. Chill and serve plain or top with fruit pie filling.